Lamingtons are square sponge cakes enrobed in chocolate and rolled in dried coconut. And like many foods with a long history, they have a bit of delicious controversy. (More on that later.)

I had never heard of them until I spotted them on an Instagram post. I decided I needed to investigate.

I stopped at the Tucker Silk Mill in Easton. The restaurant opened a few months ago, offering Australian fare that’s made from locally sourced ingredients. Tucker Silk Mill offers baked-in-house lamingtons (unless they are sold out, which can happen).

A little bit of background on these cakes: Most historians say the cakes were named for Lord Lamington, who served as the governor of Queensland from 1895 to 1901. Legend has it that one of his servants accidentally dropped his favorite sponge cake into chocolate icing. Lamington, who reportedly was not a fan of having messy fingers or wasting food, asked that the cake be rolled in coconut.

AMY HERZOG / THE MORNING CALL

Tucker Silk Mill owner Jason Hoy

Tucker Silk Mill owner Jason Hoy (AMY HERZOG / THE MORNING CALL)

Lamingtons quickly became the quintessential Australian treat. The Aussies love their lamingtons so much they are the go-to treat for bake sales: Lamington drives are fundraisers for schools, churches and other groups. Australia even has Lamington Day, held every year as a nationally recognized event. This year’s Lamington Day falls on July 21.

While the Aussies claim credit for the cake’s creation, the Scots and Kiwis do as well. Scots say a sheep shearer’s wife in the village of Lamington made the first cake for a group of traveling sheep shearers. New Zealand residents call the cakes “leamingtons” or “lemmingtons,” after town names.

That bit of controversy aside, there’s a bigger debate brewing, similar to what we go through here in the Lehigh Valley each year with fastnachts (square and no hole vs. round and a hole). Traditionalists will tell you a true lamington is a square sponge cake, coated in a thin layer of rich chocolate and rolled in dried coconut flakes.

Then there are those culinary rebels who cut the sponge in half and add a layer of jam in between, then coat the cake as you normally do with chocolate and coconut. Traditionalists find the addition of jam rather shocking.

Taking the departure-from-tradition even further, you’ll find other forms of lamingtons such as raspberry lamingtons (featuring a bright pink raspberry icing), lemon or even red velvet.

At the Tucker Silk Mill, the lamingtons follow a traditional recipe but feature a twist: They take a classic square sponge cake and coat it in an icing made from cocoa powder and raspberry jam, then roll the cake in dried coconut.

“They are weaponized lamingtons,” jokes Jason Hoy, one of the owners of Tucker Silk Mill and an Aussie.

What you get is a soft, light sponge cake with a fresh raspberry/chocolate frosting and a prominent coconut flavor. I’m a chocolate lover but I think the raspberry jam and cocoa powder combination in the frosting takes the edge off the sweetness, giving the dessert better balance. Plus coconut pairs incredibly well with chocolate and raspberry, so it all works. These cakes would be the perfect companion for a cup of hot tea or coffee.

Another great thing about lamingtons: Their size. They are perfectly proportioned for one person. Or you could split one to share with a friend.